Sweet Caramel Apple Pie Bombs: Easy Fall Treat (Print Version)

Warm Caramel Apple Pie Bombs are a sweet, buttery bite of fall! My easy recipe with flaky crust and gooey caramel is perfect for a cozy dessert.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 40 minutes
Servings: 16 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Core Bomb Ingredients

01 - Refrigerated Pie Crusts (2 count)
02 - Granny Smith Apples (2 medium)
03 - Soft Caramel Candies (24 unwrapped, like Kraft)

→ Flavor Boosters

04 - Granulated Sugar (2 tablespoons)
05 - Ground Cinnamon (1 teaspoon)
06 - Ground Nutmeg (1/4 teaspoon, optional)

→ Finishing Touches

07 - Unsalted Butter (2 tablespoons, melted)
08 - Extra Granulated Sugar (for sprinkling)

→ Optional Drizzle

09 - Caramel Sauce (for serving, optional)

# Instructions:

01 - First things first, peel, core, and dice those apples into small, roughly half-inch pieces. You want them small enough to cook through quickly but still give you a nice bite. I always manage to get apple peels everywhere, honestly, it's like confetti in my kitchen. Pop them into a medium bowl and toss them with the sugar, cinnamon, and that little pinch of nutmeg. Give it a good stir, making sure every apple bit gets coated. The smell already starts to hint at autumn, doesn't it?
02 - Now, let's get those pie crusts ready. Unroll them carefully onto a lightly floured surface. You're aiming for a roughly 10-inch circle. If they're not perfectly round, who cares? Mine rarely are, it's part of the charm! Cut each crust into 8 equal wedges, like you're slicing a pizza. I always mess up the first cut, so don't worry if yours aren't geometrically perfect. We're going for delicious, not art gallery worthy, right?
03 - Okay, this is where the magic happens for our Caramel Apple Pie Bombs! Place a caramel candy near the wide end of each pie crust wedge. Then, spoon a small mound of your spiced apple mixture on top of the caramel. Don't overfill, I've made that mistake too many times and ended up with exploding bombs – delicious, but messy. Gently roll the pie crust from the wide end towards the point, tucking in the sides as you go. Pinch the seams really well to seal everything up tight. This is where I learned my lesson about escaping caramel!
04 - Line a baking sheet with parchment paper – seriously, don't skip this, it saves so much cleanup, especially if any caramel decides to make a run for it. Arrange your Caramel Apple Pie Bombs seam-side down on the prepared sheet, leaving a little space between each one. Now, preheat your oven to 375°F (190°C) and melt that butter! Brush the tops and sides of each bomb generously with the melted butter. This is what gives them that beautiful golden sheen and helps the sugar stick. The kitchen starts to smell like pure heaven about now.
05 - Once they're all buttered up, sprinkle them with that extra granulated sugar. Be generous! This creates a lovely, slightly crunchy, sweet crust that's just delightful. If you want, mix a little extra cinnamon into this sugar too, for an extra spice kick. I usually do – can you tell I love cinnamon? Pop them into your preheated oven. This is the moment of anticipation, where you just know something good is about to happen with your Caramel Apple Pie Bombs.
06 - Bake for about 15-20 minutes, or until those Caramel Apple Pie Bombs are gloriously golden brown and puffed up. Keep an eye on them; ovens can be quirky! You'll know they're ready when your kitchen smells absolutely incredible and they look perfectly crisp. Carefully remove them from the oven – they'll be hot and gooey! Let them cool on the baking sheet for a few minutes before transferring them to a wire rack. That caramel inside is molten, so give it a sec to settle. Trust me, it's worth the wait!

# Notes:

01 - Don't overfill those bombs; less is more when it comes to keeping that gooey caramel inside!
02 - Always use parchment paper on your baking sheet; it's a lifesaver for sticky caramel clean-up.
03 - If your pie crusts are a bit stiff, let them sit out for 5-10 minutes before unrolling; they'll be much easier to work with.
04 - For an extra special touch, sprinkle a tiny bit of flaky sea salt on the caramel before wrapping!

# Equipment Needed:

01 - Baking sheet
02 - parchment paper
03 - mixing bowls
04 - sharp knife
05 - cutting board
06 - pastry brush

# Nutrition (Per Serving):

Calories: 300 kcal
Total Fat: 12g
Total Carbohydrate: 45g
Protein: 3g

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